Coupon Kitchen - Light meals with Harris Teeter deals

By Alison Arnold

Published: Wednesday, December 18, 2013 at 12:30 a.m.

Last Modified: Monday, December 16, 2013 at 2:45 p.m.

The week before Christmas is busy with parties, shopping, and other festive events and outings. This week's light and fresh meals offer a balanced base between holiday indulgences while leaving a little extra cash for those last minute presents on your list.

The subtotal for all three meals is $28.32, or $2.36 per serving. Most of the items below can be found in the Harris Teeter ads in today's StarNews.

Coupon Kitchen features recipes based on weekly sales at Harris Teeter, Lowes Foods and Food Lion, rotating between the stores each week. For a full week of recipes, coupons and extra savings, visit www.Coupon-Kitchen.com.

Shopping List

Balsamic roasted tomatoes with spaghetti:

1 pint grape tomatoes – $1.67

Fresh basil – $1.99

Harris Teeter spaghetti, 16 oz – $1

Chicken with sautéed mushrooms and Brussels sprouts:

1 lb Brussel sprouts – $2.50

8 oz fresh sliced mushrooms – $1.99

2 boneless, skinless chicken breasts (from butcher department) ~ $2

Shrimp pineapple skewers with rice:

1 lb shrimp – $10.99

1 pineapple – $2.50

1 red bell pepper – $2.99

1 lime – $.69

Balsamic roasted tomatoes with spaghetti

1 pint grape tomatoes

2 Tbsp olive oil

½ tsp salt

½ tsp pepper

¼ tsp crushed red pepper flakes

2 Tbsp balsamic vinegar

¼ cup chopped fresh basil, plus more for garnish

12 oz spaghetti

¼ cup grated Parmesan cheese

Preheat oven to 325 degrees.

Add tomatoes and next four ingredients to a medium bowl. Toss and spread on a baking sheet in one layer. Roast in oven for 15 to 20 minutes or until the tomatoes begin to burst.

Meanwhile, cook pasta according to package directions, omitting any salt or fat. Drain and return to pot.

Add vinegar and basil to tomatoes. Toss and pour over cooked pasta. Garnish with extra basil and Parmesan cheese, if desired. Serves four.

Chicken with sautéed mushrooms & Brussels sprouts

¼ tsp garlic salt

¼ tsp pepper

¼ tsp dried rosemary

¼ tsp dried oregano

¼ tsp dried thyme

¼ tsp onion powder

1½ Tbsp olive oil

1 lb Brussel sprouts, halved

1 Tbsp butter

8 oz fresh mushrooms, sliced

1 Tbsp onion powder

¼ cup fat-free, low sodium chicken broth

¼ tsp salt

¼ tsp pepper

1 tsp minced garlic

1 Tbsp Worcestershire sauce

2 boneless, skinless chicken breasts, cut in half horizontally

Preheat the oven to 350 degrees.

In a large bowl, mix together first six ingredients. Add olive oil and Brussels sprouts; toss to coat. Spread in an even layer on a baking sheet and roast for 20 minutes or until they start to brown.

Meanwhile, melt butter in large skillet. Add mushrooms and sauté for two or three minutes, until mushrooms start to soften. Stir in 1 Tbsp onion powder, chicken broth, salt, pepper, garlic and Worcestershire sauce; cook uncovered over low heat for 20 minutes or until mushrooms are tender.

While mushrooms cook, heat a large skillet over medium-high heat and spray with cooking spray. Add chicken; cook six minutes on each side or until no longer pink.

Spoon mushrooms on top of each chicken half and serve roasted Brussels sprouts on the side. Serves four.

Shrimp & pineapple skewers with rice

1 lb shrimp, peeled and de-veined

1 cup cubed pineapple

1 red bell pepper, cut into ½-inch pieces

¼ tsp salt

¼ tsp pepper

2 cups cooked brown rice

1 lime

Preheat grill to high heat.

Thread shrimp, pineapple and bell peppers alternately onto eight skewers. Place skewers on a grill rack coated with cooking spray. Grill two minutes on each side or until shrimp are done.

Divide rice among four plates. Top with two skewers on each plate. Squeeze juice from lime wedges over skewers and serve.